Description
These Instant Pot Chocolate Muffins are a quick and delicious treat made using your pressure cooker. With rich cocoa powder and melty chocolate chips, these moist muffins come together easily and bake perfectly in just 32 minutes. Ideal for a convenient dessert or snack, they can be optionally topped with powdered sugar and strawberry jam for an extra touch of sweetness.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (melted)
- 1/2 cup white granulated sugar
- 1 egg
- 1/3 cup milk
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-ins
- 1/3 cup chocolate chips
Instructions
- Combine wet ingredients. In a large bowl, whisk together the melted butter and white granulated sugar until the mixture is shiny and smooth. Then add the egg and continue whisking to fully combine.
- Add dry ingredients. To the wet mixture, add the all-purpose flour, baking soda, baking powder, and cocoa powder. Whisk everything together until the batter is evenly mixed and smooth.
- Incorporate milk. Pour in the milk and whisk until the batter becomes uniform and well blended.
- Fold in chocolate chips. Gently stir the chocolate chips into the batter, making sure they are evenly distributed throughout.
- Prepare the mold. Spray a pressure cooker egg mold with baking spray to prevent sticking, then fill each mold cavity about 3/4 full with the muffin batter. Cover the top loosely with aluminum foil to protect the muffins during cooking.
- Add water and trivet. Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside to keep the mold elevated above the water.
- Place mold in the Instant Pot. Set the prepared mold on top of the trivet inside the Instant Pot.
- Seal and cook. Lock the Instant Pot lid in place and seal the valve. Set the pot to cook at High Pressure for 12 minutes.
- Release pressure. Once the cooking cycle ends, allow a natural pressure release for 10 minutes before carefully opening the lid.
- Remove muffins. Take out the mold from the Instant Pot, let the muffins cool slightly, then remove them from the mold.
- Serve. Optionally, sprinkle the muffins with powdered sugar and top with strawberry jam before serving for a delightful finish.
Notes
- Using aluminum foil to loosely cover the mold helps prevent condensation from dripping onto the muffins, keeping the tops dry.
- If you don’t have an egg mold, any silicone or metal mold that fits inside your Instant Pot and is suitable for steaming can be used.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.
- Ensure the valve is properly sealed to achieve full pressure cooking.
- Allow muffins to cool slightly before removing from mold to prevent breaking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot muffins, chocolate muffins, pressure cooker dessert, quick chocolate muffins, easy muffin recipe
